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Author Notes:This recipe was inspired by an article in the now defunct Apartment Life talking about balcony gardening and the speed at which a 12 inch long, 4 inch diameter zucchini can go from a 10th story balcony.
I live in a small tract house outside of the Big D with a small back yard but I must live in the zucchini zone. I am a lazy gardener and an even lazier cook.
I have made this recipe using 3 foot long zucchinis. Lots bigger than a baseball bat. I just adjust the size of the cooking pan and the cooking time but the recipe is very forgiving.
Hope you enjoy this as much as I do. I just made it last night pretty close to the directions except my bff called and it was in the oven about 45 minutes after it was stuffed. —donna j beaumont

Remove squash from oven and drain water. It should be almost tender. Fill indentations with the lamb mixture. Open up can of diced tomatoes and pour over top. Replace foil and seal. Return to oven for about a half an hour.